Grilling

Steaming

Frying

Baking

air

sugar

fat

water

Grilling

Boiling

Steaming

Baking

Boil

Bake

Steam

Fry

Freezing heat

Wet heat

Microwave heat

Dry heat

Sanitation is not important in cooking as it does not affect the taste of the food.

Sanitation is important in cooking to prevent foodborne illnesses caused by harmful bacteria and pathogens.

Sanitation is important in cooking to promote the growth of beneficial bacteria.

Sanitation is not important in cooking because cooking kills all bacteria anyway.

Personal hygiene makes food preparation faster.

Personal hygiene helps prevent contamination of food.

Personal hygiene adds flavor to food.

Personal hygiene attracts pests to food.

Use pot holders, ensure stability, use a lid, avoid overcrowding

Use a metal spoon, use a plastic lid, use a wet towel

Use a wet cloth, stand on one leg, add water to hot oil

Wear gloves, leave unattended, use a cracked pot

Store food in warm temperatures

Skip washing utensils

Use expired ingredients

Follow proper hygiene practices, clean utensils and surfaces, use fresh ingredients, and store food correctly.

50-75°C (120-170°F)

80-100°C (175-210°F)

120-150°C (250-300°F)

200-250°C (390-480°F)

Grilling food leads to a bland taste

Grilling food helps retain nutrients, reduces fat content, enhances flavor, and creates a delicious smoky taste.

Grilling food increases cholesterol levels

Grilling food causes nutrient loss

Steaming dilutes the nutrients in the food

Steaming breaks down the nutrients in the food

Steaming causes the nutrients to evaporate into the air

Steaming cooks food quickly with minimal water, reducing the loss of water-soluble vitamins and minerals.

Roasting involves higher temperatures than baking.

Roasting is always done with a lid on, while baking is done uncovered.

Roasting is done in an oven, while baking is done over an open flame.

Roasting is used for savory dishes, while baking is used for sweet dishes.

To make the food taste better

To keep hands warm

To add flavor to the food

To prevent the spread of germs and bacteria from hands to food.

Store raw meat on the top shelf of the fridge

Use separate cutting boards for raw meat and produce, wash hands frequently, clean surfaces and utensils after each use, store raw meat on the bottom shelf of the fridge, and use different utensils for handling raw and cooked foods.

Use the same cutting board for raw meat and produce

Never wash hands while cooking

Soak in warm soapy water, scrub with non-abrasive sponge, dry thoroughly

Soak in cold water, scrub with steel wool, air dry

Use bleach to clean, rinse with hot water, wipe with paper towel

Put in dishwasher, use abrasive cleaner, leave wet to air dry

To save energy by skipping the preheating step

To ensure the oven reaches the desired temperature for cooking the food evenly and effectively.

To make the food cook faster

To prevent the oven from reaching the desired temperature

Store food improperly

Regularly clean countertops, stovetops, and cooking utensils, store food properly, avoid cross-contamination, and clean as you cook.

Never clean cooking utensils

Encourage cross-contamination

To make the food taste better

To prevent cross-contamination and reduce the risk of foodborne illnesses.

To enhance the flavor of the food

To save time on washing multiple cutting boards